Hi Guys! I am unbelievably (and maybe unreasonably?) stoked to share this recipe with you all. I say unreasonably because this actually is NOT my recipe – I literally just followed the recommendations on the back of a sauce container. BUT, I think this is a recipe that’s worth sharing. This Chicken and Vegetable Casserole could be one of the easiest / cheapest / fastest dinners I make and I know you guys will love it.
Chicken and Vegetable Casserole: Crazy easy, Comforting, and Delish
This dish is a savory chicken casserole packed to the brim with veggies, sweet potatoes, and delicious, saucy gravy. I love this casserole because the flavors are extremely hearty – it reminds me of a chicken pot pie but with none of the refined carbs of pie crust! Chicken and Vegetable Casserole has become a go-to dinner for me because it takes almost zero time to prep and even less time to clean up (LOVE one pan recipes)!
I also think – and maybe it’s just me – that casseroles are inherently comforting. So even though this is a nourishing, veggie packed meal, Chicken and Vegetable Casserole makes me want to curl up on the couch with a cozy blanket and enjoy a big bowl of it’s indulgent deliciousness.
Dump All of the Ingredients into a Casserole Tin
Prepping this casserole involves three basic steps: first, prep the sweet potatoes by peeling the skin and thinly slicing. Next, dump all of the ingredients into the casserole tin. Lastly, put the tin in the oven to cook. VOILA! You are DONE!
Note: You don’t even have to thaw the vegetables. Simply buy a frozen bag of mixed vegetables and add them to the dish; they will thaw and cook in the oven!
Make Sweet Potato Prep Easy
One of the hacks that I use to speed my prep time for this recipe, is slicing my sweet potatoes with a food processor.
You guys, food processors do NOT have to be expensive to work INSANELY well. The brand I use is from Hamilton Beach and only cost me $25. The reason I love mine is because it also came with a slice/shred disk that functions as an electric mandolin. You simply insert the sweet potato into the food processor and it slices in uniform thin pieces in seconds.
To purchase a food processor like mine, check out this link HERE.
If you enjoyed this recipe, you will LOVE some of my other chicken dinners:
Prosciutto Wrapped Chicken | Chicken Marsala | Pizza Stuffed Chicken
Chicken and Vegetable Casserole
Equipment
- Casserole Tin
- food processor
Ingredients
- 3 boneless skinless breasts thin sliced (roughly 4 oz each)
- 3 medium sweet potatoes
- 1 package frozen mixed vegetables (14 oz bag)
- 1 package Campbell's Oven Sauces Classic Roasted Chicken
Instructions
- Preheat the oven to 400°
- Peel and thinly slice sweet potatoes.
- In casserole tin, place chicken breasts, frozen vegetables, and sweet potatoes.Spread sauce evenly over chicken and vegetables.
- Bake for 45 minutes or until chicken has cooked through. Let stand for 5 minutes before serving.
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